Gnocchis de pommes de terre aux épinards

Ingrédients

• 1 lb potatoes
• 4 1/2 oz spinach (weight after any stems have been removed)
• 1 egg
• 1 cup all purpose flour (plain flour)
• 1 dash nutmeg
• salt and papper
• 1/4 cup parmesan (finely grated, loosely packed)
• 2 tbsp cream cheese (optional)

Préparation

1. 1

   Peel and boil the potatoes until tender.

2. 2

   Place spinach in a bowl, pour over the water from the potatoes and leave for a couple minutes to wilt.

3. 3

   Drain both the potatoes and spinach. Place spinach in a dish towel and squeeze out as much water as possible.

4. 4

   Roughly chop the spinach and add to the potatoes. Blend both together - this can be easier after giving the potatoes a bit of a mash first.

5. 5

   Allow the potato-spinach mixture to cool then add the remaining ingredients and mix well.

6. 6

   Flour a work surface and your hands.

7. 7

   Take large spoonfuls of the mixture and roll out into a log then cut off chunks and roll into balls.

8. 8

   Bring a shallow pan of water to the boil. Add a few gnocchi at a time to the water, keeping it boiling.

9. 9

   When the gnocchi rise to the top, remove with a slotted spoon to an oiled bowl and repeat.

10. 10

    Serve with pesto, or simply olive oil and topped with parmesan.